Roll out one pie crust. Brush with melted butter and sprinkle evenly with cinnamon. Roll tightly into a log. Cut into ¼” rounds. Repeat with second pie crust.

Place 4 rounds in each cavity of a muffin tin. Press to adhere and attach to form a crust right to the edges. Brush with egg wash and set aside.

Toss apples with sugar, cinnamon, and flour until coated. Place apples into prepared crust.

Place remaining cinnamon swirl rounds in a circle in-between two pieces of parchment paper. Roll out to ¼” thick. Cut out 3-inch rounds and place on top of the apples. Press edges to seal crust. Brush the top evenly with egg wash, sprinkle with Demerara sugar and make a small slit in the centre with a sharp knife

Bake for 30 minutes until apples are cooked through and crust is golden brown.